Recipe By : Modern Maturity, April-May 1993
Serving Size : 32 Preparation Time :0:00
Categories : Appetizers Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 3/4 oz Can red salmon -- drained,
- flaked, skin & bones removed
1/3 c Yogurt cheese
1 tb Lemon juice
2 ts Lemon zest -- rind without pith
1 ts Garlic salt
1 ts Seasoned pepper
1 ts Dried tarragon leaves --
- crushed
1/4 c Scallions -- minced
32 sl Cucumber
12 lg Olives -- sliced 1/4"
In bowl combine salmon, yogurt cheese, lemon juice and zest, garlic
salt, seasoned pepper, tarragon, and scallion; blend well. Mixture
can be covered and stored in refrigerator for 2 to 3 days. When
ready to serve, spoon salmon mixture into pastry tube fitted with
wide tip and pipe onto cucumber slices. Garnish each with olive
slice.
Nutritional Analysis per serving: 25 calories, 3 g protein,
1 g carbs, 1 g fat, 0 g dietary fiber, 6 mg cholesterol,
158 mg sodium, Calories from fat: 16%
Conversion and additional nutritional analysis by Rick
Weissgerber [GEnie D.WEISSGERBE]
